If you use unsweetened milk, add about one and a half teaspoons more Sucanat. Feel free to garnish with chopped toasted hazelnuts and to serve with maple syrup (though you shouldn’t need it).

SERVES 4 (MAKES ABOUT 15 SMALL PANCAKES)

INGREDIENTS

• 2 cups spelt or whole-wheat flour
• 2 tablespoons Sucanat or brown sugar
• 1 tablespoon baking powder
• Scant 3/4 teaspoon kosher salt
• 1 3/4 cups plain hazelnut milk (sweetened)
• 2 tablespoons coconut butter, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure hazelnut extract
• 1 tablespoon (or more) safflower oil
• 2 cups fresh cherries, pitted and halved

INSTRUCTIONS

1. In a medium-large bowl, whisk together the spelt flour, Sucanat, baking powder, and salt.
2. In a small to medium bowl, whisk together hazelnut milk, coconut butter, vanilla extract, and hazelnut extract.
3. Add the wet ingredients to the dry, and mix just until combined. Let sit for 10 to 15 minutes.
4. Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium.
5. When warm, add four scant 1/4-cupfuls of batter, spacing them apart; place about three cherry halves on each pancake.
6. Cook until the pancakes puff up around the edges and a few bubbles form, about 3 minutes.
7. With a nonstick spatula, carefully flip and cook until the second side is fully cooked through, about another 3 minutes.
8. Repeat with the remaining batter and cherries (the second and later pancake batches will likely cook in slightly less time).
9. Serve warm with additional cherries, hazelnut butter, or maple syrup, if desired.

Enjoy your delicious spelt or whole-wheat pancakes with fresh cherries!